Dr. Samah Noah, a veterinarian, head of the counseling department at the Department of Veterinary Medicine at the Martyrs Center in Menoufia, confirmed that the inherited information regarding the liver is a storehouse of toxins in the body, and that many countries do not deal with it due to its damage to the body, explaining that the liver is the organ responsible for ridding the body of toxins The excess in the body, but it is not a storehouse, meaning that it does not absorb toxins or store them inside it, but rather acts as a filter for toxic substances and transforms them into others that are easy to excrete from the body in several forms, including: faeces and urine.
Samah explained to “The Seventh Day”: This does not mean abstaining from eating liver, but it must be eaten under conditions and controls to ensure its safety and cleanliness, that it is free of any worms, that its color is natural, and its texture is smooth and coherent, by buying it from a guaranteed butcher, noting To that “liver” is a popular and useful meal because it contains a high percentage of nutrients, such as: vitamin B12, which is important for the formation of DNA, red blood cells and brain functions, vitamin A or retinol, which is responsible for the safety of vision and the functions of the heart and kidneys, and vitamin B2, which is responsible for cell formation.
She indicated that the liver contains a high percentage of iron, easy to absorb, and a high percentage of protein, and it also contains a lower percentage of calories compared to red meat, noting that it may be prevented for some cases with instructions from doctors, such as: pregnant women due to the influence of vitamin A to the health of the fetus, and special abnormalities or miscarriages may occur or 3 months of pregnancy, and heart patients because it contains a high percentage of cholesterol, people with gout because the liver raises uric acid in the body.
And she stressed the need to cook it well, with the addition of onions, tomatoes, peppers and cardamom during cooking to increase its nutritional value, and not eat it raw.
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